Garlic Roasted Carrots with Creamy Carrot Top Pesto – FRESH. OUT. Garlic Roasted Carrots with Creamy Carrot Top Pesto – FRESH. OUT.

Refrigerate leftovers separately, in glass airtight containers, up to three days. Stir pesto immediately before using.

*Unless otherwise specified, we use regular table salt. This is an instance in which the coarse texture of sea salt is key. It adds a burst of sweet/salty flavor here and there without salting the entire dish.

PESTO: Nutrition Estimate Per Serving (1 TABLESPOON) – Calories: 62, Fat: 4.2, Saturated Fat: .3g, Trans Fat: 0g, Polyunsaturated Fat: .3g, Monounsaturated Fat: 2.3g, Cholesterol: 0mg, Sodium: 32.4mg, Potassium: 112mg Carbohydrates: 2.3g total/1.4g net, Fiber: .9g, Sugar: .2g, Protein: 1.7g, Vitamin A: 20.8%, Vitamin C: 3% Calcium: .9%, Iron: 1.9% (based on 2,000 calorie diet).

CARROTS: Nutrition Estimate Per Serving (2 CARROTS) – Calories: 72.5, Fat: 4.3, Saturated Fat: .3g, Trans Fat: 0g, Polyunsaturated Fat: .3g, Monounsaturated Fat: 3g, Cholesterol: 0mg, Sodium: 102.4mg, Potassium: 216mg Carbohydrates: 7.8g total/5g net, Fiber: 2.8g, Sugar: 3.2g, Protein: .6g, Vitamin A: 314%, Vitamin C: 5.6% Calcium: 2.2%, Iron: 1.8% (based on 2,000 calorie diet).

CARROTS WITH PESTO: Nutrition Estimate Per Serving (2 CARROTS + 1 TABLESPOON PESTO) – Calories: 134.5, Fat: 8.5, Saturated Fat: .6g, Trans Fat: 0g, Polyunsaturated Fat: .6g, Monounsaturated Fat: 5.3g, Cholesterol: 0mg, Sodium: 134.8mg, Potassium: 328.1mg Carbohydrates: 10.1g total/6.4g net, Fiber: 3.7g, Sugar: 3.4g, Protein: 2.3g, Vitamin A: 334.8%, Vitamin C: 8.6% Calcium: 3.1%, Iron: 3.7% (based on 2,000 calorie diet).